Baobab Face Mask


  • 1.5 tsp FGO Organic Baobab Powder

  • 1.5 tsp FGO Organic Turmeric Powder

  • 1 Tbsp oats

  • 2 tsp coconut oil

  • 2 Tbsp organic yogurt

  • 1-2 tsp Manuka honey


Place the ingredients in a bowl (or a blender) and mix well. Apply a thin layer of the mask evenly all over your face, being careful to avoid the eye area. Leave the mask on for 15-20 minutes, then wash off using warm water. Pat skin dry with a clean, dry towel. Enjoy the results and feel good!

Chicken Curry and Rice


  • 1/2 white onion

  • 1 garlic clove, finely chopped

  • 2 cups shredded chicken

  • 1 can tomato paste

  • 3 tbsp curry powder

  • 1/2 c walnuts, roughly chopped

  • 1 can coconut cream


Sauté onions and garlic in avocado oil over medium heat until translucent. Stir in shredded chicken and walnuts for 2 mins. Add tomato paste and curry powder and stir to combine. Add can of coconut cream and stir to combine. Serve over rice. Enjoy and feel good!

Turmeric Tea

Recipe from Meghan Telpner


  • 1 tsp cinnamon

  • pinch of clove

  • pinch of nutmeg

  • tsp fresh ginger (optional)

  • pinch of fresh ground black pepper

  • As much turmeric as you can handle! Start with a teaspoon and go up from there.

  • 1-2 cups of water

  • Raw honey to sweeten

  • Milk sub of choice (I went with fresh coconut milk, but almond and hemp would both be delicious)


Slow and steady stove top method

  1. Simmer herbs and water together for 10 mins.

  2. Strain out and add honey and milk.

Fast and furious blender method

  1. Boil water in your kettle and add to blender (a blender with gradual speed increase will reduce likely hood of pressure from steam of boiled water exploding out of your blender).

  2. Add in spices and blend until smooth and unified in colour.

  3. Strain out tea and add milk and honey.


Turmeric Southwestern Tofu Scramble

Recipe from The Kitchn

Ingredients (Serves 3-4)

  • 1 16-ounce package firm tofu

  • 1 tablespoon olive oil

  • 1/2 cup diced white onion (from 1/2 small onion)

  • 3/4 cup finely chopped red pepper (from 1 small pepper)

  • 1/2 cup finely chopped Anaheim pepper (from 1 medium pepper)

  • 1/4 teaspoon coriander

  • 1/2 teaspoon cumin

  • 1/4 teaspoon garlic powder

  • 1/2 teaspoon kosher salt, plus more to taste at the end

  • 1 1/4 teaspoon ground turmeric

  • 3 tablespoons chopped green onions (about 2), for serving

  • 3-4 tortillas, warmed, for serving

  • 1 sliced avocado, for serving

  • Sour cream, for serving, optional


  1. Remove the tofu from its package and set down on a plate lined with paper towels (or a dry, clean dish towel). Cover in another layer of paper towels and press and blot well to remove excess moisture. Place in a medium bowl and mash well using your favorite fork. You're looking for a crumbly consistency.

  2. Heat oil in a large skillet over medium heat. Add the onions, red pepper and Anaheim pepper and cook until soft, 3-4 minutes. Stir if needed to prevent sticking.

  3. Stir in the coriander, cumin, garlic powder and salt and cook until just incorporated and fragrant, 1 minute or so. Stir in the mashed tofu and the turmeric along with 2 tablespoons water, and cook until the mixture is warmed completely, 1-2 minutes. Taste and season with additional salt if you'd like.

  4. Scoop a generous portion of tofu scramble atop a tortilla and garnish with green onion and sliced avocado. A dollop of sour cream is optional, but nice.

Turmeric Vegan Creamy Curried Cauliflower Soup

Recipe from The Kitchn

Ingredients (Serves 6 to 8)

  • 2 tablespoons extra-virgin olive oil, plus more to serve

  • 2 medium white onions, thinly sliced

  • 1/2 teaspoon kosher salt, plus more to season

  • 4 cloves garlic, minced

  • 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets

  • 4 1/2 cups low-sodium vegetable broth or water

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • 1 1/4 teaspoons ground cumin

  • 1 cup coconut milk Freshly ground black pepper, to season

  • 1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)

  • 1/4 cup finely chopped Italian parsley, for garnish (optional) Red pepper flakes, for garnish (optional)


  1. Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 to 9 minutes. Reduce heat to low, add garlic, and cook for 2 additional minutes. Add cauliflower, broth or water, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15 minutes.

  2. Working in batches, purée the soup in a blender until smooth and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper, or spices if you’d like.

  3. To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red pepper flakes, and a dash of olive oil to top.